Important: This page is an independent reference summary. Verify classification decisions against the official ABS source before using them for tax, licensing, immigration or compliance purposes.

Role overview

The Winery Cellar Hand (ANZSCO 831118) is a hands-on production role within Australia's wine industry. These workers perform essential operational tasks that support the wine making process from grape reception through to bottling. Working primarily in winery production facilities, cellar hands operate various equipment, handle wine transfers, maintain cleanliness, and assist with quality control procedures under supervision.

This occupation is classified under the Australian and New Zealand Standard Classification of Occupations (ANZSCO), which is maintained by the Australian Bureau of Statistics. While primarily used for statistical purposes, ANZSCO classifications also inform certain migration and workforce planning applications in Australia, though the system represents a legacy framework that may not fully capture contemporary job roles.

Key tasks in practice

Based on the occupational classification and industry practice, Winery Cellar Hands typically perform these core functions:

  • Operating and monitoring wine processing equipment such as crushers, presses, pumps, and filtration systems
  • Transferring wine between tanks, barrels, and other vessels using appropriate hosing and pumping equipment
  • Performing cleaning and sanitation of all winery equipment, vessels, and work areas to maintain hygiene standards
  • Assisting with bottling line operations including filling, corking, labelling, and packaging finished products
  • Monitoring fermentation processes and reporting any irregularities to senior staff
  • Handling basic cellar inventory management including barrel tracking and stock movement recording

Skill level explanation

ANZSCO assigns Winery Cellar Hand a skill level of 5 for Australia, indicating this is considered an entry-level production role. Skill Level 5 occupations typically require:

  • Less than one year of relevant experience or on-the-job training
  • No formal educational qualifications beyond compulsory secondary education
  • The ability to perform routine tasks following established procedures

This classification reflects the training typically provided by employers rather than formal pre-employment requirements. In practice, many wineries provide comprehensive on-the-job training specific to their equipment and processes, though some may prefer candidates with prior experience or relevant vocational education.

Industry context

Winery Cellar Hands are primarily employed in the wine manufacturing sector, which corresponds to ANZSIC industry classification 1173 (Wine and Other Alcoholic Beverage Manufacturing). This includes:

  • Commercial wineries of varying sizes across Australian wine regions
  • Contract winemaking facilities that process grapes for multiple producers
  • Smaller boutique wineries with limited production runs

Employment may be seasonal, particularly in regions with distinct vintage periods, though many larger operations maintain year-round production schedules. The role exists within the broader context of Australia's significant wine export industry, which employs thousands of workers across production, distribution, and hospitality sectors.